Beef and Potato Soup Over Rice
Chinese (牛肉盖浇饭). The best part of this recipe is the rich and flavorful sauce, which makes the rice taste delicious. Usually, the beef is braised for a long time until tender. I made this into a quick dinner recipe by using ribeye steak and searing the beef for a short time to keep it juicy and soft. This is a perfect dish for a busy day.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 454 g | boneless ribeye steak (for marinating the beef) |
| 2.9 g | salt |
| 1.2 g | ground black pepper |
| 1.6 g | baking soda |
| 20 g | cooking oil |
| 200 g (about 1 large) | potato (for making the soup) |
| 160 g (about 2 small) | carrots |
| 480 g (2 cups) | beef stock |
| 20 g | oil to sear the beef |
| 13.5 g | minced garlic |
| 4.5 g | minced ginger |
| 33 g | soy sauce |
| 36 g | oyster sauce |
| 11 g | dark soy sauce |
| 2.2 g | cumin powder |
| 1 g | five-spice powder |
| 60 g (about 1/4 medium) | purple onion |
| 80 g (about 1/3) | red bell pepper |
| 80 g (about 1/3) | green bell pepper |
| 6.3 g | cornstarch |
| 15 g | water |
| — | salt to taste |
Instructions
- Cut the boneless ribeye steak into 2/3-inch cubes and place them into a mixing bowl. Add the salt, ground black pepper, baking soda, and 1.5 Tbsps cooking oil. Mix well and set the beef aside.
- Peel the potato and carrots, and cut them into 1-inch pieces. Dice the purple onion and then cut the green and red bell peppers into 1/2-inch pieces. Set them aside.
- Put the potato, carrot, and beef stock in a saucepan. Bring to a boil, and then simmer for 10-15 minutes or until they are fork-tender.
- Meanwhile, preheat a frying pan until hot. Add 20g / 1.5 Tbsps cooking oil and swirl it around to create a non-stick bottom.
- Add the beef to the frying pan and sear over high heat for 30 seconds per side. You want both sides of the beef to be golden brown with the middle still pink and undercooked.
- Add the minced garlic, ginger, soy sauce, oyster sauce, dark soy sauce, cumin powder, and five-spice powder, and stir for a minute to allow the heat to slightly caramelize the soy sauce, creating a more complex flavor.
- Add the diced purple onion and the red and green bell pepper, and stir to cook to your desired doneness.
- Once the potato and carrot are fork-tender, pour them and the beef stock into the frying pan. Stir well.
- Give it a taste and add some salt to adjust the flavor. Serve with white rice.
- Mix 2.5 tsps cornstarch with 1 Tbsp water until no lumps remain, and pour it into the frying pan. Continue to stir over medium heat until the sauce is slightly thickened.